How To Smoke Moose Heart (In 8 Simple Steps)

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For people who are into wild game recipes, smoked moose heart is delicious when smoked.

It is one of the tastiest dishes in my repertoire. Several years ago, it was an expensive delicacy.

People became less interested in eating animal hearts, especially venison hearts, moose hearts, and beef hearts.

Fortunately, this sumptuous meal is making a huge comeback.

The heart is packed with tons of proteins, vitamins, and minerals. Even though the thought of eating a heart doesn’t stir your appetite, correct preparation is sure to change your mind. 

If you are new to eating moose heart, I’m going to share a tasty moose heart recipe. You can use one moose heart for these recipes. While the size of it doesn’t matter, cut the ingredients in half if you will use a smaller heart.

I hope you will enjoy this delicious moose heart recipe.

Benefits of Moose Meat

You may wonder why you ever bothered eating anything else because moose is considered one of the healthiest meats available.

Moose meat provides the following health benefits:

High Potassium and Low Sodium

For those who wish to keep their blood pressure in check and lower their risk of heart and renal disease, moose meat can be a good addition to their diet.

Moose meat contains only 65 milligrams of salt per serving, making it one of the healthiest meat options.

In addition, each serving provides over 300 milligrams of potassium. The combination of these two potent ingredients dramatically reduces your risk of heart attack, stroke, and other cardiovascular diseases.

Moose meat, on the other hand, is free of carbs.

High in Protein

Moose meat is high in protein, with about 22 grams per 100-gram portion, despite its low caloric content.

Other than that, it’s an important nutrient that aids in the formation of blood cells and the maintenance of healthy cells. 

Smoked Moose Heart

This is my take on the traditional smoked moose heart recipe, and it screams the holidays from every angle. When it comes to Thanksgiving or Christmas, this recipe is a great option if you’re a big-game hunter, plus it has a nice gamey taste.

Depending on the size of the heart, you may need to adjust the amount of time you spend smoking it.

Ingredients

• 2 ½ pounds of moose heart
• 2 cups water (cold water)
• Your favorite rub or Traeger Big Game Rub
• 2 teaspoons olive oil
• 1 (14-ounce) can of whole berry cranberry sauce
• 1 tablespoon freshly chopped mint, packed
• ¼ teaspoon ground cardamom
• Kosher salt, to taste
• Freshly cracked pepper, to taste

Instructions

Step 1: Wash the cuts of meat with cold running water. Season the heart with kosher salt and let it sit at room temperature for about 2 hours before cooking.

Step 2: Set the smoker to 275°F and load with your chosen wood chips

Step 3: At 275°F, smoke the heart meat for about 1 hour to reach an internal temperature of 125 °F. 

Note: To eliminate any uncertainty, I suggest using a probe thermometer. When you’re ready for medium-rare, remove the meat from the fire and lightly wrap it in foil.

Step 4: Make the cranberry-mint sauce while the entire heart is cooking. Toss the mint, cardamom, salt, and pepper into the cranberry sauce in a saucepan. Stir occasionally as you cook over low heat until it’s warmed through.

Step 5: Slice the meat against the grain and serve with the cranberry-mint sauce and your favorite sides once it has rested for about 10-15 minutes.

Smoked moose heart is a versatile meal and can be paired as a side dish with several delicious meals.

It can also be prepared in different ways, so have fun with different recipes!

Smoke On!

Charlie

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